Courgette and Broccoli Salad with Egg
and Caper Dressing
recipe for Courgette and Broccoli Salad with
Egg and Caper Dressing has been reproduced courtesy
of Judy Ridgway - www.oliveoil.org.uk
Ridgway is an olive oil expert and consultant. She is
also an author, journalist and broadcaster specialising
in all aspects of taste and flavour. She is an international
judge and expert on olive oil and an acknowledged authority
on wine, cheese, vinegar, mustard, condiments and charcuterie.
has written more than 55 books on food and wine and
is a regular contributor to a variety of trade and consumer
publications. She also appears on radio and television.
work includes tutored tastings and seminars, staff training,
product assessment, and consultancy work for public
relations and promotional companies.
can find out a lot more detail from Judy's web site
dressing for this salad is the inspiration of the chef
at a small osteria in the holiday town of Salo on Lake
Garda. He uses it to dress salads made with seasonal
vegetables so you can easily substitute grilled aubergines,
red peppers or green beans or any other of your favourite
vegetables for those used here.
for Courgette and Broccoli Salad
large courgettes, thickly sliced
2 tablespoons Garda extra virgin olive oil
1 medium head of broccoli
Rocket or mixed small salad leaves
1hard boiled egg
2 tablespoons capers, washed and drained
2 large pickled gherkins or small cucumbers
6 spring onions
100ml Garda extra virgin olive oil
salt and freshly ground black pepper
to make Courgette and Broccoli Salad
the courgette slices all over with olive oil and place
on foil on a grill tray and grill on both sides until
the broccoli head in a little water until al dente
but not too soft.
to cool and break into florets.
the rocket or salad leaves on four plates and dot
with the vegetables.
the eggs, capers, gherkins and spring onions and mix
together with the olive oil and seasonings.
over the salad and serve at once.
with permission of Judy